A mixed-use transit-oriented development, Passage at San Mateo, designed by MVE Architects takes a unique approach to public/private space, incorporating local art and architecture into all aspects of the design. Another key component of the site is the Seed Market Food Hall (sensory experience in entertainment and dining) that capitalizes on the food hall phenomenon that is so prevalent in many parts of the country.
Pieter Berger, associate partner of MVE Architects, and Mark Manguera, president and placemaker, Paradigm Coast Group, recently discussed this phenomenon in the second of a two-part exclusive.
GlobeSt.com: How do you use innovative design to solve for common complaints about food halls, such as crowded spaces, lack of ambience, overwhelming amount of choices, etc.?
Berger: There are many in which innovative design can enhance the food hall experience. At Seed, for example, we are focusing on creative space planning and providing a full range of seating options. Creating a design to solve common complaints of any hospitality experience starts with looking through the eye of the consumer and operator. The common challenge in any social market place is space. Space includes many aspects of the overall experience, which encompasses both the back of house and front of house experience, each of which will consume a minimum and standard amount of space within the project such as a kitchen, storage, seating for customers and so on. By understanding the fundamentals of culinary operations and its demands on each space, we are able to paint a clearer picture of how to create an outstanding experience for everyone to enjoy.
Additionally, there has been a very conscious effort at Seed to allow for a variety of seating options, which has contributed to the unique design. The seating arrangements and options can make or break a food hall experience. For this reason, we have designed a vast array of indoor and outdoor options, large social tables for family-style gatherings, private tables, bar tops, low seats, viewing options, etc. Our goal is to provide the setting, space and ambiance that best accommodates the consumer.